Description
A vibrant and healthful Mediterranean Quinoa Salad packed with protein and flavor, perfect for a light lunch or a satisfying side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the quinoa: Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Prepare the vegetables: While the quinoa cooks, halve the cherry tomatoes, pit and halve the olives, dice the cucumber, and finely chop the red onion and parsley.
- Make the dressing: In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper.
- Combine ingredients: In a large bowl, combine the cooked quinoa, olives, tomatoes, cucumber, red onion, and parsley.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
Notes
- For extra flavor, add crumbled feta cheese or chopped bell peppers.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg